Nadan Currykal

2008-03-19T06:56:00.001-07:00

Malabar Chicken Biriyani

Ingredients :-

Basmati Rice - 1 kg

Chicken cut into big pieces - 1 kg
Thinly Sliced

Onion- 500 gm

Sliced Tomato - 250 gm
Ghee - as needed
Broken cashew
nuts - 1/4 cup
Raisins - 1/4 cup
Curd - 1 cup
Lime - 1 big
Chopped Coriander leaves - 1 bunch
Chopped Mint leaves - 1 small bunch
Curry leaves-2 sprigs
Biriyani Masala Powder - 3 tsp
Rose water - 2 tbsp(optional)
Saffron - 1 gm(optional)
Boiled eggs - 2
Salt - as reqd

For Marinating Chicken

Turmeric Powder - 1/2 tsp

Chilly Powder - 1 tsp
Salt - as needed

For Grinding

Green Chillies - 100 gm
Garlic - 50 gm
Ginger - 50 gm

Poppy seeds soaked in water for 5- 10 mts - 2 tsp
Grind them together to a coarse paste.Keep them aside

Method:-

Mix together the ingredients for marinating chicken.Apply the mixture thoroughly on chicken pieces and allow it to stand for half an hour preferrably in refrigerator.

Wash and drain the rice well.Heat little ghee in a pan,and roast the rice for 4-5 mts.Add necessary water(Usually the measurement is like,for 1 cup rice - 2 cups water) and salt into it,cook rice till soft and all the water is absorbed.Spread the rice in a flat serving dish,and sprinkle 3-4 drops of lime juice, allow it to cool.

Heat a little ghee in a pan and roast cashews and raisins till brown and keep it aside.Now add half of sliced onion and fry them until thay are well browned.Add more ghee /oil if needed.Drain them into a tissue paper and reserve .Now into the same oil,add marinated chicken pieces and shallow fry them for a while.This enhances the taste and also make the chicken pieces more firm.

Now heat another vessel and heat ghee/oil(preferrably ghee for more taste,or you can combine ghee and oil together) ,add rest of the onions and saute them till translucent.Mix in tomatoes,salt and the ground paste and saute them for 2-3 mts.Stir in curd and lemon juice and saute until oil seperates.Now add fried chicken pieces,mix well,cover and cook.

When it is half done,add Coriander leaves,Mint leaves,curry leaves and 2 tsp Biriyani masala powder.Mix and allow the chicken to cook well in medium heat,until all water is absorbed and chicken pieces are coated with gravy.Switch off the stove.

Take a big vessel,spread chicken pieces along with the gravy in the bottom.Now add one layer of cooked rice over chicken.Sprinkle a little biriyani masala powder,fried onions,cashews, raisins and saffron(mixed in rosewater).Repeat the same for 2 more layers with chicken ,rice and fried cashew-raisins-onions etc.Seal the vessel with aluminium foil and bake it for 15 mts.Mix thoroughly and serve hot with whole boiled eggs,Pickle and Pappad.

Chemmen Theeyal

2007-08-15T01:13:00.000-07:00

Ingredients:-

Prawns(Chemmeen) - 250 gm

Small onions(Kunjulli) - 400 gm(cut long)

Green chillies - 6 nos (cut long)

Fenugreek powder(Uluva) - A pinch

Coriander powder - 2 tsp

Red chilly powder - 3 tsp

Turmeric powder - A pinch

Tamarind(Puli) paste - As reqd

Curry leaves - A few

Coconut oil - 4 tbsp

Salt - As reqd

Method:-

Clean the prawns very well.

Cut small onions and green chillies.

Heat oil in a pan.

Add prawns, onions, green chillies & curry leaves.

Fry well, till onion turns light brown.

Add all the other powders and mix well.

Add salt, tamarind juice and 3 cups of water.

Cook, till the gravy thickens.

Beef Stew

2007-08-15T01:02:00.000-07:00

Ingredients:-

Beef(small pieces) - 1/2 kg

potato - 1 cup

carrot - 1 cup

green peas - 1 cup

ginger -one small piece

onion -1 large

garlic -6 pods

green chillies -6

curryleaves

oil - tsp

chilli powder -1 tsp

turmeric powder -1/2 tsp

ground pepper -1/2 tsp

ginger garlic paste -2 tsp

coconut milk -4 cups

vinegar -2 tbsp

salt

spices to grind:-

cinnammon

cardamom

nutmeg

pepper

fennelcloves

Method:-

Cut stew meat and wash thoroughly

Drain excess water.

Add 1 tsp chilli powder,1 tsp salt,1/2 tsp turmeric powder,1/2 tsp pepper powder,ground spices,ginger garlic paste and pressure cook the meat till 10 whistlesor till it is done

Cut potatoes and carrots to very small pieces.

Steam the potatoes,carrots and peas with salt.

Extract coconut milk.Keep the first extract aside.

Make 2 more extractions.

In a pan,heat oil,saute curryleaves,green chillies,garlic,ginger,onion.

Add 1 tspcoriander powder.

Add the cooked veg.s and fry for a minute.

Add this to the meat,and add the coconut milk(2nd and third extractions),1 cup of water and bring to a boil.

Add the first extracted milk now

When the sides start boiling,add 2 tbsp vinegar.

Do not let it boil.

Serve hot with Palappam

Beef Curry

2007-08-15T00:51:00.000-07:00

Ingredients:-

Beef cut into cubes- 500 gm2.

Onion sliced-33.

Ginger sliced thin- 1 piece

Garlic - 9 flakes

Curry leaves-2 stalkes

Green chilly split-3

Kashmiri chilly powder- 3 tsp

Coriander powder- 2 tsp

Turmeric powder-1/2 tsp

Salt to taste

Masala powder-

Cinnamon-2 piece

Cloves-4

Cumin seed- 1/2 tsp

grind this fine

Method:-

Heat oil and saute Onion sliced,Ginger sliced,Garlic,Curry leaves,Green chilly.

Remove from fire and mix with meat.

Put meat in a pressure cooker.

Add Green chilly,Kashmiri chilly,Coriander powder,Turmeric powder,Salt,Masala powder.

Mix well and cook for half an hour.

If there is excess gravy, transfer the contents into a pan and reduce it by boiling.

Beef Fry

2007-08-15T00:37:00.001-07:00

Ingredients:-

Beef cubes - 1 kg

Onion - 2 nos(chopped)

Tomato(large) - 1 no(chopped)

Ginger - 1 big piece(chopped)

Green chillies(slit) - 5 nos

Veg oil - 3 tbsp

Coriander powder - 1 tbsp

Red chilly powder - 1 tsp

Turmeric powder - 1 tsp

Garam masala powder - 1 tsp

Pepper powder - 1 tsp

Curry leaves - 2 stem

Coconut flakes(Thenga khothu) - few

Salt - for taste

Method:-

Pressure cook beef with salt, little turmeric powder, chopped ginger and chopped green chilly.

Cook until 1 cup water remains in the beef.

Heat the oil in a non-stick tawa.

Fry the coconut flakes, chopped onion until it turnes light brown.

Add coriander powder, red chilly powder, turmeric powder and saute on a low flame.

Add curry leaves followed by chopped tomato and saute well until oil clears.

Add garam masala, pepper powder and the cooked beef with water.

Stir occasionaly until the gravy dries up.

Keep on low flame and bring beef to brown color.

Fish Curry

2007-08-14T05:15:00.001-07:00

Ingredients:-

Fish - 2 lbs
Corriander pwd. - 1 tsp
Red Chillies - 6 nos
Turmeric - 1 tsp
Onions - 2
Coconut - 1
Garlic - 6 flakes
Tamarind - 1 small lump.
Salt - to taste
Coconut oil

Method:-

Grate coconut & extract the milk from half of it .
Grind coriander , chillies , turmeric , 1 onion and garlic to a paste .
Soak the tamarind in water and strain the juice from it.
Brown the sliced onion in coconut oil and add the masala & the remaining half of the grated coconut.
Fry for 5 minutes on brisk fire .
Add the coconut milk and the fish & simmer till fish is tender .
Add tamarind juice and bring to a boil once .

Mutton Fry

2007-08-14T05:06:00.001-07:00

Ingredients:-

Mutton - 1 kg

Cinnamon(Karugapatta) - 3-4 sticks

Cloves(Grambu) - 6 nos

Chilly powder - 2 1/2 tsp

Turmeric powder - 1/2 tsp

Pepper - 1 tsp

Ginger - 2" piece

Garlic pods - 6 nos

Small onions(Kunjulli) - 8 nos

Coriander powder - 1 tsp

Coconut oil - 2 tsp

Salt - As reqd

For seasoning:

Onion(big) - 1 nos

Green chillies - 4 nos

Method:-

Grind all the ingredients into a paste (except mutton)

Add salt.

Mix this paste with mutton and place it in a pressure cooker.

Add coconut oil and pressure cook for 3 or 4 whistles to come.

Open the lid and cook on low flame for 8 to 10 mins till dry.

Fry the mutton pieces in oil.

Saute onions and green chillies in another pan, till dark brown in colour.

Add the above mixture to the fried mutton.

Serve hot.

Malabar Attirachi Curry

2007-08-14T04:49:00.000-07:00

Ingredients:-

Mutton/lamb - 1 kg

Grated coconut - 1 cup

Red chilli powder - 1 tsp(mixed with water to form a paste)

Fresh ginger-garlic paste - 2 tsp

Coriander powder - 3 tsp

Turmeric powder - 1/2 tsp

Paprika - 3 tsp

Black pepper powder - 1/2 tsp

Cumin seeds(Jeerakam) - 1 tsp

Fennel seeds(Perinjeerakam) - 1/2 tsp

Cinnamon(Karugapatta) - 2" stick

Bay leaf(Karuga/Vazhana ela) - 1 no

Cloves(Grambu) - 5 nos

Onions(large) - 2 nos

Cashew nut paste - 2 tsp

Tomato(large) - 2 nos

Coconut milk - 1 cup

Salt - As reqd

Oil - 3 tbsp

Curry leaves/coriander leaves

Method:-

Grind together grated coconut, red chilli paste, ginger-garlic paste, coriander, turmeric, paprika, black pepper, cumin, fennel, cinnamon, bay leaf and cloves into a paste.

Heat oil in a cooker.

Fry the onions well.

Add the spice paste, sprinkle a little water and fry well, until the spices are roasted.

Add the mutton/lamb and stir well.

Add the chopped tomatoes and the cashew nut paste.

Add salt and 2 cups of water.

Cook, until the meat is done.

Add the coconut milk and allow it to simmer.

Remove from fire.

Garnish with coriander leaves or curry leaves

Appam

2007-08-13T06:25:00.001-07:00

Ingredients :-

Raw Rice-1/2 Kg

Coconut-1 grated

Yeast-1/2 tsp

Salt-to taste

Sugar-3 tsp

Cooked Rice-1/2 cup

Method :-

Soak rice for 4 hrs and drain it.

Grind this with grated coconut, cooked rice in a mixie.

Put yeast, salt, sugar in boiled water and keep it 1/2 an hr.

Then add this to the grinded mixture.

Keep the mixture for 8 hrs for fermentation.

When it is ready to use spread the mixture in a non-sticky pan .

See that the mixture is spread so that the edge of the appam will be lace structured.

Close the pan with the lid and heat it for 2 mts.

In the preparation of appam it is only required to cook on one side.

Serve hot with potato curry

Mutton Curry

2007-08-13T06:16:00.000-07:00

Ingredients:-

Mutton pieces - 1/2 kg(cleaned and washed)

Oil - 3 tbsp

Onion(sliced) - 3 nos

Ginger-garlic-green chilly paste - 1 tbsp

Tomato(chopped) - 1 no

Garam masala powder - 1 tsp

Coriander powder - 2 tbsp

Tumeric powder - 1/2 tsp

Chilly powder - 1 tsp

Coriander leaves(chopped) - 1/2 cup

Water - 3 tbsp

Salt - 1 tsp

Method:-

Heat oil in a pressure cooker.

Add onions and fry, till they become slightly brown in colour.

Add ginger-garlic-green chilly paste and fry for 5 mins.

Add chopped tomato and fry for another 2 mins.

Add all the powders and fry for 5 mins.

Add mutton pieces and stir well.

Add salt, coriander leaves and water.

Cook, till you hear 3 whistles.

Attirachi Vazhattiyathu

2007-08-13T06:07:00.001-07:00

Ingredients:-

Mutton -half kg

Small onions- 8

Cumin seeds -one teaspoon

Pepper corns -two teaspoon

Turmeric powder -half teaspoon

Coriander powder t-wo teaspoon

Garam masala powder- half teaspoon

Garlic cloves -seven

Ginger- one inch piece

Green chilly- two

Curry leaves

Coconut oil

Salt

Method:-

Grind small onions, cumin seeds, pepper corns, garlic, and ginger together.

Mix with all the powders mentioned above.

Add salt.

Mix mutton pieces with the above paste.

Add little water for cooking.

Cook till done.

Open the lid, keep on a low flame and reduce water.

When the mutton is dry, add curry leaves, slit green chilly and little coconut oil, and mix well.

Manga Curry

2007-08-13T06:03:00.001-07:00

Ingredients:-

Raw Mango - 2 nos

Red chilly powder - 2 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Thick coconut milk - 1 cup

Thin coconut milk - 1 1/4 cup

Salt - As reqd

Curry leaves - 2 stem

Oil (Coconut oil is best) - 2 tsp

For tempering:

Oil - 1 1/2 tsp

Mustard seeds - 3/4 tsp

Fenugreek(Uluva) seeds - 1/4 tsp

Curry leaves - 1 stem

Whole red chillies(Kollamulaku) - 4 nos (broken into two)

Method:-

Cut mango into small pieces without skin.

Roast red chilly powder and coriander powder.

Mix the mango with roasted powders, turmeric powder, salt, curry leaves and oil.

Leave it for ten minutes.

Cook the above mixture in thin coconut milk on a medium flame.

When it is cooked and the gravy becomes thick, add thick coconut milk.

Keep the flame in minimum, until oil appears on top of the curry.

Do not boil the curry on medium and high flames, after adding thick coconut milk.

Switch off the gas and leave it for two minutes.

Heat oil in a pan.

Add mustard seeds and let it splutter.

Add fenugreek, curry leaves and broken red chillies.

Pour it into the curry.

Nadan Chicken Curry

2007-08-13T05:58:00.000-07:00

Ingredients:-

Chicken-1 lb, (500gm) cleaned and cut into small pieces.
Potatoes- 2 medium size
Onions- 1 small one
Tomatoes-1 really small one
Green chilies paste– 3 tsp
Garlic –Garlic paste – 2 tbsp
Turmeric powder – 3/4 tsp
Red chili powder- 1 tsp (more or less as per taste)
Coriander powder-4 tbsp
Pepper- 1/2 tsp Powder
Coconut grated-1/2 cup or ½ cup coconut milk
Coriander, curry leaves each a small handful, chopped
Salt - to taste
No oil.

Method:-

Wash the chicken and lightly toss it with lemon juice and rinse again.

Drain well onto a slotted drainer.

Chop the tomatoes, onion into small pieces.

Peel and dice each potato into 8 pieces.2.

In a pressure cooker or heavy bottomed sauce pan, add chicken, onions, spices and everything else except the green leaves and mix well.

Pressure cook for 1 whistle.

Alternately, cook covered for 10-15 minutes on low heat.

If doing so, keep checking often.

Grind the coconut with ¼ cup water to a very fine paste.

Alternatively, you can use coconut milk powder, dissolved in warm water.

After the pressure cooker cools down, open and check if the chicken is cooked.

Add salt and the chopped leaves.

Add the coconut paste and turn on the flame again.

Let it simmer for at least 10 minutes on low flame.

Mix well and check taste.

If there is very little gravy, add ¼ to ½ water to make extra gravy and let it boil well.

Turn off and serve.

Parippu Curry (katti parippu)

2007-08-13T05:51:00.000-07:00

Ingredients:-

Moong Dal - 3 cups

Grated Coconut -1 cup

Green Chillies - 3

Garlic - 3 flakes

Cumin Seeds -1/2 tsp

Curry leaves -A few

Turmeric - 1/2 tsp

Pepper Powder -1 tbsp

Pearl Onion chopped -1

Mustard seeds -1 tsp

Red chillies -2(broken into two)

Coconut Oil Salt -to taste

Method:-

Cook dal in a pressure cooker by adding necessary water and salt into it.
Mash it well by adding more water if necessary.

Grind coconut,green chillies,cumin seeds,half of curry leaves,turmeric powder and garlic to a paste.

Add this to the mashed dal and simmer for 1 minutes.

Now add pepper powder and cook for 5 more minutes stirring in between,otherwise it can stick to the cooker as the curry is quite thick.

Remove from the burner and transfer it into a serving dish.

You can add water as your need .

Finally heat coconut oil in a small pan and add mustard seed and when they crackle add redchillies,chopped onion and curry leaves.

Saute till the onions turn brown.

Pour it over the curry and serve hot.

Chicken Varattiyathu

2007-08-13T05:41:00.000-07:00

Ingredients:-

Bonned chicken - 1/2 kg

Onion sliced thin - 4 big

Ginger-Garlic paste - 3 tsp

Curry leaves - 2 sprigs

Red Chilly powder - 3 tsp

Coriander powder - 5 tsp

Turmeric powder - 1 tsp

Garam masala powder - 1 tsp Salt - to taste Coconut oil - as needed

Method:-

Marinate the chicken with 1 tsp ginger garlic paste and salt for 1 hr preferably in a refrigerator.

Cook it slowly without adding much water(add 1 or 2 tsp of water just enough to prevent it from sticking),and keep it aside.

Heat oil in a pan ,add onions,curry leaves,salt and rest of ginger-garlic paste and saute it for around 10 minutes until onion turns very translucent and soft.

Add all the spices and fry it for 3 more minutes.

Now add cooked chicken and fry it well till the chicken is well coated with the masala.

Or else you can add the uncooked chicken directly into the sauteed masala and allow it to cook in the masala itself.

When a reddish brown color is attained,switch off the stove and allow it to stand for half an hour.

Once cooled,the dish will turn into a dark brown appealing color.

Serve with rice/roti.

Chettinad Mutton Curry

2007-08-13T05:34:00.000-07:00

Ingredients:-

Mutton cut into small pieces - 1 kg

Mustard seeds - 1/2 tsp

Onion chopped finely - 2(large)

Curry leaves - 1 sprig

Tomato sliced - 2

Salt - to taste

Oil - as needed

For Grinding:-

Shallots(Kunjulli) - 7-8

Ginger - 1 inch size piece

Garlic pods - 7-8

Cinnamon(Karuvapatta) - 2 pieces

Cloves (Grambu) - 4 nos

Fennel seeds(Perumjeerakam) - 1/2 tsp

Cumin seeds(Jeerakam) - 1/2 tsp

Pepper corns(Kurumulagu) - 3-4

Chilly Powder - 2 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/2 tsp

Grind all the above ingredients into a coarse paste and keep it aside.

Method:-

Marinate the mutton pieces in the ground paste and salt for 30 mins.

Heat little oil in a pressure cooker,add the marinated mutton pieces and cook until the mutton becomes tender(upto 4-5 whistles).

Heat oil in a different pan and allow mustard seeds to splutter.

Add in curry leaves and onions and saute until onion turns golden brown.

Add tomatoes and saute until they become soft.

Finally add the cooked mutton pieces and fry it till the oil seperates.

Chicken

2007-08-13T05:04:00.001-07:00

Chicken